Epic Portobello Mushroom Burger | Grilled, Oven or Stovetop

This epic Portobello Mushroom Burger is easy, balsamic marinated and stacked high with arugula, sliced tomato, red onion, dairy-free cheese and pickle, then placed in a toasted brioche bun and smothered in Smoky Homemade Chipotle Sauce. Made with grilled Portobello mushrooms, cook on the grill, stove top or in the oven. These grilled Portobello mushroom burgers, hungry friends, will definitely rock your world!

I’m going to let you in on a little secret. The key to making a great tasting plant-based Portobello mushroom burger is marinating the mushrooms in an absolutely delicious balsamic vinegar marinade before grilling them. In fact, the marinade ingredients for this Portobello hamburger recipe may already be hiding in your pantry! This recipe is perfect for backyard barbecues and summer parties. But don’t forget my epic Air Fryer Sweet Potato Fries to go with this!

🍄 Ingredients For Portobello Mushroom Burger

Arugula – adds a spicy, peppery tart flavor to the burger that pairs well with the chipotle sauce and trimmings. Substitute for any greens, such as romaine lettuce, sprouts, or mixed greens.

Olive oil – used in the balsamic marinade to ensure the mushrooms stay moist and tender during the grilling process. Substitute for any other neutral oil.

Trimmings – I stuck with the basics here: greens, red onion, tomato and dill pickle. However, feel free to use other trimmings such as avocado, caramelized onions, or whatever you have on hand. If you’re feeling a little adventurous, top my Portobello burgers with a few slices of of my crispy Banana Peel Bacon.

Balsamic vinegar – used in the marinade to bring a tangy, savory flavor to the Portobello mushrooms.

Spices and herbs – used in the marinade to enhance flavor. This recipe requires dried oregano, basil and smoked paprika, however, other spices and herbs also work such as cumin, coriander, mustard and/or fresh herbs.

Buns – I used a simple brioche bun for my Portobello burgers, but any burger buns will work. You may also want to toast the buns on the grill once the mushrooms are done and prior to loading them with the burger ingredients.

Portobello mushrooms – there is really no substitute for grilled Portobello mushroom, which is the star of the show in this veggie burger recipe.

Vegan cheese – omit if you’d like to reduce calories or fat content in this Portobello mushroom burger.

🍔 How to Make a Portobello Mushroom Burger

Start by pre-heating your indoor grill or lighting your outdoor grill (I prefer mesquite wood chips instead of charcoal when grilling outdoors). Plan to cook the Portobello mushrooms over medium heat, depending upon your grill.

1. Prepare the marinade by whisking balsamic vinegar, olive oil, and herbs/spices together in a bowl.

2. Place mushrooms, cap sides down, in an oblong dish. Pour marinade over mushrooms.

3. Using a basting brush, coat each side with marinade.

4. Cover and allow to sit for 20 minutes, re-basting each side at least once during the process.

5. Once mushrooms have finished marinating, place on pre-heated grill, cap side down. Grill for approximately 5 minutes or until tender, being careful not to let them burn.

6. Turn mushrooms once they’re tender, for approximately marks on mushroom caps or they are tender. Grill for (approximately) another 3-4 minutes, depending upon your grill, watching to ensure they don’t burn. If you choose to add vegan cheese while mushrooms are still on the grill, do so during the last minute of cooking.

7. Remove grilled Portobello mushrooms from grill. If you have not yet added vegan cheese, add to burgers now, then top with arugula, tomato, red onion and pickle. Finish with a drizzle of my smoky Chipotle Sauce.

8. Serve Portobello mushroom burgers immediately and enjoy. Need a great side to go with your Portobello mushroom burger recipe? Try my better than French fries Air Fryer Smashed Potatoes with garlic aioli.

🔪 How to Clean and Cook Portobello Mushrooms

• Remove Portobello mushrooms from their packaging. Gently brush the dirt from the caps with a damp paper towel. This should be enough to clean the mushroom caps without placing them under running water that may cause a loss of flavor.
• Turn the caps over to reveal the gills. Remove the stem. Although it’s not necessary to remove the gills, you may do so by gently scraping the underbelly of the mushroom with a large spoon. Again, remove any leftover debris with a damp paper towel. Although the gills are edible, they sometimes contain hidden dirt and when cooked, can turn everything in your dish a drab, dark brown.
• Pour the marinade into a large rectangular casserole dish and marinate the mushrooms for about 20 minutes.
• Once the mushrooms are done marinating you may toss them onto a preheated grill, cap side down, as instructed in the directions above. Grill 10 minutes per side.
• Remove veggie burgers from the grill, place on toasted brioche buns, and stack your burgers high to the sky with your favorite toppings.

⏲️ How to Cook Portobello Mushrooms in the Oven

• Before you begin – Preheat the oven to 375F/191C. Clean the mushrooms as instructed in the section above. Follow steps 1 through 4 to prepare the mushrooms for the oven.
• Place mushrooms on a baking sheet – Line a baking sheet with parchment paper or lightly grease it with cooking spray. Place the Portobello mushrooms, gill side up, on the baking sheet. Make sure they are not overcrowded, and there is some space between them.
• Roast in the oven – Place the baking sheet in the preheated oven and roast for about 20-25 minutes. The cooking time may vary depending on the size of your mushrooms and your oven, so keep an eye on them. They should become tender and slightly caramelized around the edges.
• Serve – Remove the roasted Portobello mushrooms from the oven. Place mushroom on the bun and add your favorite toppings.

💭 Frequently Asked Questions

👩🏻‍🍳 EXPERT TIPS

• For best results, select the freshest, best looking Portobello mushrooms available. Be sure they don’t look slimy and have firm caps and gills. Remove stems prior to cooking. Removing the gills is optional.
• Limit the balsamic marinade time to 20 minutes max. Anything more may make them soggy.
• To prevent sticking to the grill, oil the grates generously with cooking spray prior to grilling.
• Every grill, indoor or outdoor, and every oven is different. For me, the mushrooms were done after grilling on my indoor grill for 10 minutes on each side. Be sure to watch them carefully as grill and oven temperatures vary, and flip them accordingly.
• If you love vegan sandwiches and burgers, try my Nashville Hot Tofu Sandwich!

🌶 VARIATIONS

• Southwest – top with my Cilantro Lime Cilantro Lime Avocado Sauce, my healthy Mango Corn Salsa, or one of these 30 Homemade Salsa Recipes for a delicious Southwest version of this Grilled Portobello Mushroom Burger.
• Greek – for a Greek version of this recipe, use focaccia bread instead of buns. Top with vegan feta cheese, pickled onions and Tzatziki sauce.
• Spicy Miso PMB – top with Asian-style guacamole, cool cucumber ribbons and crunchy carrot slaw. Finish with a drizzle of Sriracha.
• Italian – top with my easy 5-minute Vegan Walnut Pesto and my Vegan Parmesan Cheese Recipe to put an Italian spin on these grilled Portobello mushroom burgers.
• Stove-top or oven – above all, if you don’t want to grill these vegan burgers, you can cook on the stove-top or in your oven like this vegan black bean burger.
• Bacon Portobello Cheeseburger – make it a bacon cheeseburger by adding your favorite vegan cheese and topping it with crispy slices of my Banana Peel Bacon.
• Hollandaise Portobello Burger – instead of chipotle sauce, drizzle this fabulous Vegan Hollandaise Sauce over your burger for an extra special treat.

🌡️ STORAGE

Store left-over grilled Portobello mushroom (not that there will be any) in an airtight container in your refrigerator for up to 3 days. Additionally, store left-over toppings in your refrigerator separately in zip lock bags or airtight containers.

My Portobello hamburger contains Portobello mushrooms that despise the freezer! It’s best to eat these vegan burgers immediately after grilling.

🌭 What Goes With Portobello Mushroom Burgers?

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